Wednesday, June 25, 2008

Rajun Cajun

I was supposed to have a work-related function tonight, but plans fell through. However, I'd already decided on a quick meal since I thought I'd be pressed for time. I threw together this Cajun Kielbasa Tomato Sauce with Quinoa Corn Pasta:

Yum! I needed to use the last Tofurkey Kielbasa leftover from the Father's Day grilling session. So I chopped it up and sauteed it with onion, garlic, and a jar of okra and tomatoes (canned by my Granny last season). Spiced with a little Cajun seasoning and habanero hot sauce, this dish was totally delish!

By the way, the pasta is made from quinoa and corn rather than semolina flour. I found it at Wild Oats in the bulk bins. I love how yellow it is! After only eating whole wheat pasta for so long, it's nice to be able to eat a healthy pasta with a traditional pasta color.

My name is Bianca ...

About Me

I'm an 11-year vegan, 21-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.